Prep 15 mins
Cook 30 mins
I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.
- 2 lbs bone-in chicken parts (remove skins if desired)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, peeled and cut into chunks
- 3 carrots, diced
- 5 cloves garlic, chopped
- 4 ounces Canadian bacon, diced
- 2 tablespoons balsamic vinegar
- 1 cup dry white wine
- 2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, drained and rinsed (or 4 cups fresh cooked)
- 2 teaspoons chopped fresh rosemary
- 2 cups chicken broth
- salt & freshly ground black pepper
- Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
- Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
- Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
- Season with salt and pepper and ladle into soup bowls.
I used a big turkey leg, meat off, but bones thrown in the pot to cook along with, and lardons, as no Canadian bacon here! No problem with the substitutions. I might cut down on the carrot next time, which adds a bit too much sweetness for us. Served with garlis toast made out of some really rustic sourdough. Very earthy lunch!
Actually really good. The wine and the rosemary complimented each other nicely. I just might make it again...
Here's one that goes into our list of "keepers." Manages to be both subtle and delicate and yet earthy at the same time. Served it with a simple salad, dressed with oil, vinegar and Romano, and some good bread to soak up the wonderful juices. Thanks for posting!